Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a second course of German origin prepared with potatoes, carp, vegetable broth, wine vinegar, salt, pepper, mustard, extra virgin olive oil, onion, lemon, egg, flour, beer

Ingredients

Serves 4

For the Potato Salad:

1 kg (2.2 lb) yellow-fleshed potatoes (about 6–7 medium / 2.2 lb)
200 ml vegetable broth (6.8 fl oz / about ¾ cup + 1 tablespoon)
50 ml white wine vinegar (1.7 fl oz / 3 tablespoons + 1 teaspoon)
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons medium-hot mustard (about 10 g / 0.35 oz)
4 tablespoons extra virgin olive oil (60 ml / 2 fl oz / ¼ cup)
1 red onion (about 120 g / 4.2 oz / 1 medium)

For the Fish:

4 carp fillets, about 150 g each (5.3 oz each / total about 600 g / 1.3 lb)
2 teaspoons lemon juice (10 ml / 0.3 fl oz)
Freshly ground black pepper, to taste
2 eggs (about 100 g / 3.5 oz total)
100 g flour (3.5 oz / about ¾ cup)
½ teaspoon sweet paprika (about 1 g / 0.04 oz)
250 ml wheat beer (8.5 fl oz / 1 cup)
Herb-infused oil, for roasting (about 3–4 tablespoons / 45–60 ml / 1½–2 fl oz)

Method

For the potato salad, wash and boil the potatoes.

Peel them while they are still hot and let them cool.

Heat the vegetable broth.

Cut the potatoes into slices, transfer them to a bowl, pour over the vegetable broth and vinegar, season with salt and pepper, stir and leave 2 hours in the refrigerator.

After 2 hours, wash and dry the carp fillets.

Wet them with lemon juice and let them rest for 5 minutes.

Then dry them and season them with salt and pepper.

Separate the yolks from the whites and beat the egg whites until stiff.

Mix the egg yolks with the flour, paprika and wheat beer until a batter forms, then stir in the whipped egg whites.

Peel the onions and chop finely.

Stir the onions and olive oil into the potato salad and add some dressing.

Heat plenty of herb oil in a thick-bottomed pan

Dip the fish fillets in the batter and fry them in hot oil on both sides for 5-6 minutes, until golden brown.

Serve the carp fillets and potato salad sprinkled with parsley and lemon wedges.

Allergens

Wine vinegar: presence of sulphites

Beer: presence of barley, hops and wheat included among the allergens in EU Regulation 1169/2011

Vegetable broth: check the composition for celery or other allergenic ingredients

Carp: fish products are included among the allergens in EU Regulation 1169/2011

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Mustard: included among the allergens in EU Regulation 1169/2011

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

Hydrate the potatoes before cooking them to reduce their potassium content

Beer that can also be used in the recipe for children as the alcohol evaporates during cooking but the aroma remains

The ingredients of the dish bring the following benefits:

Wine vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

Beer: increases good cholesterol levels, prevents the onset of cardiovascular disease, decreases the risk of diabetes, promotes kidney function

Vegetable broth: provides minerals, especially sodium and potassium, useful for regulating heart function and water retention.

Carp: fish are suppliers of zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Mustard: able to strengthen the immune system; also suitable for nephropathic patients

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss

Not recommended in case of:

• Constipation
• Diarrhea
• Dysphagia (difficulty chewing and swallowing)
• Mucositis (inflammation and injury of the oral cavity) if spicy